In a large skillet, heat 1 tablespoon of olive oil over medium heat. Slice the 12 oz of cooked sausage into coins and sauté for about 5 minutes until browned. Remove sausage and set aside.

In the same skillet, toss in the diced red bell pepper and sauté for approximately 4 minutes until tender. Remove and set aside.

Add the sliced zucchini to the skillet and sauté for about 3 minutes until softened but still crunchy.

Combine the cooked sausage, sautéed bell pepper, 2 cups of corn, and zucchini back into the skillet. Stir and warm through for about 2 minutes.

Sprinkle in ½ teaspoon of chili powder, mix well, and heat for another minute. Garnish with chopped cilantro before serving.